Marinated tuna with roasted corn and red pepper relish
Crushed red pepper flakes
1 tsp, or less
¼ tsp, freshly ground
20 oz, steaks, 4 (5-ounce, 1⁄2-inch thick)
Frozen corn kernels
2 cup(s), thawed or fresh
Roasted red peppers (packed in water)
2 cup(s), torn or chicory
- To prepare the marinade, combine the vinegar, water, mustard, crushed red pepper, salt, and ground pepper in a large zip-close plastic bag. Transfer 2 tablespoons of the marinade to a medium bowl and reserve. Add the tuna to the bag, squeeze out the air and seal the bag; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
- Spray a nonstick baking sheet and the broiler rack with canola oil nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, about 3 minutes. Add the corn and roasted pepper to the reserved marinade; set aside.
- Drain the tuna and discard the marinade. Place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until done to taste, 3–4 minutes on each side for medium-rare.
- Divide the endive among 4 plates; top with the tuna and relish. Yields 1 piece tuna, generous 1⁄2 cup relish, and 1⁄2 cup endive per serving.